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Two grilled Steak Fajita Quesadillas cut in half and stacked, filled with chopped steak, melted cheese, and red peppers. A small bowl of salsa and diced vegetables are visible in the background.
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5 from 11 votes

Steak Fajita Quesadillas

Make the perfect weeknight meal with these Steak Fajita Quesadillas. They are loaded with flavor and made with simple ingredients.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Carrie Barnard
Cost: $17.39, $4.35 per Serving

Ingredients

  • 1 pound Skirt Steak diced into 1 inch pieces
  • 1 Tbsp Vegetable Oil
  • 2 Tbsp Taco Seasoning
  • 1 Red Bell Pepper Diced
  • 1 Yellow Onion Diced
  • ¼ cup Salsa
  • 1 ½ cups Cheddar Cheese shredded
  • 1 ½ cups Monterey Jack Cheese shredded
  • 4 Flour Tortillas burrito size

Instructions

  • Heat the vegetable oil in a large skillet over medium heat.
  • Place the steak in the skillet in an even layer. Season it with taco seasoning. Sauté the steak for 1-2 minutes per side until it’s browned slightly.
  • Add the red bell pepper and onion. Sauté them with the steak for 5-7 minutes until the steak is cooked through and the vegetables are tender.
  • Top the steak and vegetables with salsa and toss to thoroughly coat the mixture. Sauté for a few minutes to combine the flavors, then remove the mixture from the heat.
  • Heat a griddle over medium high heat or you can heat a cast iron skillet.
  • Place the flour tortillas on the griddle or skillet. Top each tortilla with a small amount of cheddar cheese and Monterey Jack cheese. Layer the steak and vegetables on top and add more cheese. Carefully fold each tortilla in half.
  • Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
  • Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.  
We used skirt steak for this recipe but you can also use flank steak if you prefer.  

Nutrition

Calories: 652kcal | Carbohydrates: 22g | Protein: 48g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 1037mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1887IU | Vitamin C: 41mg | Calcium: 679mg | Iron: 4mg
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